Brazilian recipe
Orange and Rosemary Marinated Chicken Breast (Filé de frango marinado com laranja e alecrim)
This orange and rosemary marinated chicken breast is a fragrant, light dish perfect for turning everyday meals into something special.
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Ingredients
2 chicken breast fillets (about 200g each)
1 cup orange juice (strained)
1 garlic clove
1 sprig fresh rosemary
2 tbsp extra virgin olive oil
2 tsp cornstarch
Salt to taste
Freshly ground black pepper to taste
1 cup orange juice (strained)
1 garlic clove
1 sprig fresh rosemary
2 tbsp extra virgin olive oil
2 tsp cornstarch
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find fresh citrus, herbs, and chicken at local farmers' markets or neighborhood groceries throughout Trinidad and Tobago. Opt for fresh-squeezed orange juice for the best flavor.
Preparation method
- Crush the garlic clove with the flat side of a knife to peel.
- In a bowl, combine the garlic, rosemary sprig, orange juice, and 1 tablespoon of olive oil.
- Submerge the chicken fillets in the marinade.
- Cover the container and let it rest for 20 minutes at room temperature.
- Remove the fillets from the liquid using kitchen tongs.
- Drain any excess liquid well.
- Pat the surface of the fillets dry with paper towels.
- Heat a large skillet over medium heat.
- Add the remaining tablespoon of olive oil to the skillet.
- Season the fillets with salt.
- Place the fillets in the skillet with the smoother side facing down.
- Sear each side for 2 minutes to lock in the juices.
- Reduce the heat to low.
- Cook for an additional 3 minutes per side until the meat is thoroughly cooked through.
- Monitor the thickness of the meat to ensure it is cooked through without burning.
- Whisk the cornstarch into the reserved marinade liquid and season with salt and pepper.
- Transfer the cooked fillets to a plate and set aside.
- Pour the marinade mixture into the hot skillet over low heat.
- Scrape the bottom of the skillet with a silicone spatula to release the flavorful browned bits.
- Stir the sauce continuously for 3 minutes until thickened.
- Strain the sauce through a fine-mesh sieve to remove the garlic and rosemary bits.
- Serve the fillets drizzled with the prepared sauce.
Observations
The vibrant contrast between citrus notes and aromatic herbs truly elevates the poultry. It is essential to respect the marinating time to ensure deep flavor, and don't forget to deglaze the pan to create a rich, savory reduction.
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